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You are here: Home / Appetizer's and Small Plates / Caesar Salad

Caesar Salad

January 3, 2016 By cookingintherockies 7 Comments

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Caesar Salad

One of my favorite things to eat. Period. It’s so good that eating it a restaurant is sacrilege!

Well, well, well… Another year is upon us and all I want to do is eat a salad… Seriously, I’m not sure that I have ever consumed as much red meat as I had this past December! Holy cow. I need a break or at least a time out this week! Back to eating my normal salads, grilled chicken and my vegan protein shakes! My body needs it’s normal routine, STAT!

Ok, there is major history to this Caesar salad recipe. This recipe was developed by my Dad. He traveled a lot (or a ton) for business when I grew up and was always eating out. I guess in the late 70’s or early 80’s Caesar Salad became popular at most restaurants and he loved them but like you know the salad dressing varies huge. It’s either a mayonnaise gloppy mess, an out of the bottle processed tasting whatever, it’s either too warm or the croutons just don’t cut it! He was on a mission when I was a kid to make the Best Caesar Salad ever. We were his guinea pigs and what came out of our trail and error salads became our family tradition and the most requested salad from all our friends and continues to be. When people have eaten this salad at my house and they are invited to dinner, they always ask, “are you going to make your Caesar Salad”?  This salad is so good, that you will be hard pressed to eat another Caesar Salad at a restaurant again. I gave up years ago and only eat it at home now!

So here’s my take on Caesar Salad.

  1. You have to make your own croutons. Period. Why wouldn’t you though. I always make extra and store them in a zippy bag in the refrigerator for all my other salads. I haven’t bought a store bought crouton in my life.
  2. Anchovies are good. Actually, I can’t stand eating them but it is a necessity for the salad. Heck, you only use four of them for the entire salad and they add so much flavor. I always give the rest of the can to my dog. Charlie thinks that he has died and gone to heaven every time I give him this special treat.
  3. Don’t worry about the raw egg yolk. I have made this salad probably 2000 times in my life and it’s never been a problem. If you are that worried about it, store the dressing in the refrigerator until you are ready to make the salad.
  4. Use a wood bowl whenever possible. I don’t know why but that’s the way I have always done it and I think it tastes better.
  5. When you make the dressing, just mix it together like a vinaigrette.   The whole purpose of this is not to make a mayo based dressing. Just a thicker  vinaigrette.
  6. If you want to add chicken, steak, pork or shrimp to your salad just make the dressing omitting the egg and cheese and adding a tablespoon of honey. Marinate for a couple of hours (or more) and grill. (Shrimp marinate for a half hour). Tasty.
  7. Keep your Romaine lettuce cool but not cold. It just tastes better!
  8. I HATE that pre-chopped garlic. It tastes weird. Take an extra minute and mince your own garlic. It’s the right thing to do to make a proper Caesar salad.
Caesar Salad
Recipe Type: Salad/ Salad Dressing
Cuisine: American
Author: Heather Blake
My favorite salad of all time!
Ingredients
  • 2 large garlic cloves, minced (or 4 small ones)
  • 1 egg yolk
  • 1/4 cup GRATED Parmesan cheese
  • 5 dashes of Worcestershire sauce
  • 5 dashes Red Wine Vinegar (Balsamic tastes great too)
  • 1 tsp dry mustard
  • 4 anchovy filet’s, minced
  • pinch of Salt
  • 1/2 tsp pepper
  • 1/3 cup olive oil
  • 1 three pack of romaine hearts, chopped into bite size pieces.
  • 1/2 lemon, juiced
  • HOMEMADE croutons
  • Parmesan cheese
  • Pepper
Instructions
  1. In a large (wooden) bowl take 1 smashed garlic clove and rub it all over the interior of the bowl. Add the garlic, egg, Parmesan, Worcestershire, vinegar, mustard, anchovy, salt, pepper and olive oil. Stir together until well incorporated. Let sit for 30 minutes.
  2. Make the croutons. (See note).
  3. When ready to serve add the lettuce, lemon juice, croutons, a handful of Parmesan cheese and pepper. Mix well with the dressing.
Notes
[b]How to make homemade croutons[/b]. Not really a recipe so I don’t have quantities. [br]Cut your favorite bread into bite size pieces. I usually do one baguette. (Today I used leftover dinner rolls).[br]Place on a baking sheet. Drizzle olive oil liberally on top. Sprinkle with a few pinches of garlic salt. [br]Bake in a 350 degree oven for 10-12 minutes or until golden brown. [br][b]Wanna make your own garlic salt? [/b]Mix together equal parts garlic powder, kosher salt and a few tablespoons of dried parsley. Store in an airtight container and never buy it again!
3.4.3174
Caesar Salad

All ready to serve up! I’m salivating for my favorite salad!

My Bowl

I got this bowl for a 20th birthday present. Caesar salad is the only thing that has ever touched it! I’d say it’s “well” seasoned given that it’s almost 26 years old!


Filed Under: Appetizer's and Small Plates, Don't buy it, Main Courses, Recipes, Salad Dressings, Salads and Salad Dressings, Side Dishes, Vegetarian, Vegetarian/Vegan Tagged With: Caesar salad, salad dressing, salads

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Comments

  1. Dave Turner says

    February 14, 2016 at 5:21 PM

    Thats a good recie, ours is about the same, except, no Dry Mustard, and 2 egg Yokes

    Reply
  2. Leanne says

    January 6, 2016 at 12:33 PM

    I’m allergic to fish or seafood of any kind (I know – a HUGE bummer for me) any substitutions for the anchovies? Can you make this without them and have it be even close to the way it should taste? Thanks in advance!

    Reply
    • cookingintherockies says

      January 7, 2016 at 8:20 AM

      Darn! Allergies are the worst. I can’t think of anything to substitute but make it anyway! You will need to add a little more salt to the dressing though cause those little fish are pretty salty!

      Reply
      • Leanne says

        January 8, 2016 at 8:59 AM

        Thank you! I plan on making it anyway – and I’ll add a little more salt. 😉

        Happy New Year!

        Reply
        • cookingintherockies says

          January 8, 2016 at 3:11 PM

          Sounds good to me! 🙂

          Reply
  3. Holly says

    January 4, 2016 at 8:48 AM

    I love a good Caesar salad too, yours looks perfect! I have trouble with anchovies even though I know they make the dressing taste better. one thing I’ve used instead is anchovy paste. It comes in a tube just like some tomato pastes and I can just squeeze a small bit at a time.

    Reply
    • cookingintherockies says

      January 4, 2016 at 10:09 AM

      Happy New Year Holly! I get it for sure! I have tried the paste in the tube. It works in the dressing but the real thing is where its at! You hardly know they are there! 🙂

      Reply

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